1 pkg. yellow cake mix
3/4 c. vegetable oil
4 eggs
1 can (16 oz.) mandarin oranges, undrained
1 can (20 oz.) crushed pineapple, undrained
1 pkg. (3 1/2 oz.) instant vanilla pudding
1 tub (8 oz.) whipped topping

Blend first 4 ingredients; beat high speed 5 minutes. Pour into greased 9 x 13 inch pan at 350 degrees for 35-40 minutes. Cool.

Mix pineapple and pudding until blended; refrigerate to set. Fold pineapple and pudding mixture and whipped topping together. Spread over cooled cake. Refrigerate until served.